Recipe: Potato Sausage Soup

Ingredients

• 1/2 to 1 LB Sausage (Breakfast, Kielbasa, Polish, Italian-it's all good)
• 4 Medium Potatoes
• 1 Onion
• 2 C Water
• 2 Chicken Bullion Cubes
• 1 Can Evaporated Milk (12 oz)
• 1 C Cheddar Cheese
• Salt & Pepper

Instructions

• -If using bulk sausage brown in a skillet. For links simply cut into slices.
• -Dice onion.
• -Peel and cube potatoes.
• -In crockpot combine sausage, cubed potato, diced onion, water and bullion cubes. Cover and cook on low 6-8 hours.
• -About 30 minutes before serving add evaporated milk and cheese, stirring to combine. Recover and let heat through.
• -Add salt and pepper to taste.
Variations
• Use chicken stock or broth in place of the water and bullion cubes
• Use 1/2 and 1/2 or milk in place of the evaporated milk
• Skip the cheese or add at the table instead of into the main pot
• Add any or all of the following: 1 C corn, 1/2 C sauteed celery, 1/2 C carrots, 1 C (or a couple large handfuls if raw) of spinach, kale, mizuna or any other greens.
Stovetop Version:
• Browning sausage and onion and set aside.
• Dice potatoes and add to water and bullion cubes. Bring to a boil then reduce to a simmer, cooking until potatoes are tender-approx 10 minutes.
• Add sausages, onions, evaporated milk and cheese in to potato/broth mixture and heat through.